San Vicente Red wine

Fermentation: 10 days with two remontages newspapers. Traditional, 100% Destemming. Between 28 and 30 ° C. temperature control

malolactic fermentation: in oak barrels.

Aging, stabilization: barrel: 20 months in new French oak Bordeaux barrels (80%) and American (20%). Racking every four months. Bottle: Bottled unfiltered.

San Vicente 2010 view shows very intense cherry. Highlight notes smell a character, spicy, fine reduction, ripe fruit, creamy, earthy, toasty oak. In mouth is powerful, rich, ripe tannins, toasted.

Hunting and feather, red, white, and gelatinous meat, roasts and stews. Rack of Lamb with potato gratin. Leg of pork. Mature cheeses.